Heat oil in a pan, splutter mustard seeds.

Now add jeera, chopped ginger, chopped garlic, slit chillies and the curry leaves. Then add the onions.

As they turn pink, add the finely chopped tomatoes, salt and the chilli powder. When half done add the cream and cook till done.

Add the kasuri methi and the powdered ground nuts and a tsp of jaggery or sugar. Simmer for 2-3 mins.

Garnish with coriander leaves.